Palmetto Chicken

• 1 3/4 teaspoons paprika
• 1 3/4 teaspoons salt
• 1 1/4 teaspoons dry mustard
• 3/4 teaspoon cayenne
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 (3 lb) chicken, cut into 8 pieces
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/2 lb andouille sausage, quartered lengthwise and cut into 1/2 inch pieces
• 6 ounces okra, trimmed and cut into 1/2 inch rounds
• 2 tablespoons all-purpose flour
• 1 cup chicken stock

1. Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
2. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
3. In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
4. Add chicken, skin side down, and cook until browned, about 4 minutes.
5. Turn chicken over and brown on other side, about 4 minutes.
6. Remove chicken from pot and set aside.
7. Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
8. Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
9. Add andouille and okra and cook, stirring frequently, for 4 minutes.
10. Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
11. Add stock and scrape pan well.
12. Return chicken and juices to pot, and bring just to a boil.
13. Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.

paprika, salt, mustard, cayenne, garlic powder, ground cumin, black pepper, white pepper, chicken, olive oil, onion, celery, bell pepper, andouille sausage, okra, flour, chicken stock

Taken from www.food.com/recipe/palmetto-chicken-446890 (may not work)